Tuesday, November 24, 2015

The results are in and the responses are unanimous! Lemon Grilled Chicken is the winner!!! This is actually one of my favorite choices as well. The second place meal option is chicken tacos, another one I have been dying to try. I can't wait to make this meal and share it with you all. Look forward to a new recipe within the next few weeks!

Thursday, November 12, 2015

Hello everyone! So lately I have been struggling coming up
with new ideas of what to make. For my class I have to create a post that
encourages readers to respond. So here we go! I was wondering what your
thoughts are on chicken dishes. Chicken is probably one of my most favorite
foods and there are too many recipes to count to make with it. I narrowed it
down to five that I might be interested in trying. I would like you all to
respond on which dish you would like to see me make next!

-Chicken tacos with sautéed onions and apples – an
unusual pairing of apples, chicken, nutmeg and onion within a soft tortilla

Comment below on which recipe you would be interested
in learning how to make! It would also be helpful if you could rank them from 1
to 5, 1 being your favorite, 5 being your least favorite.Thank you! I am looking forward to making one of these yummy dishes!

Monday, November 2, 2015

Today’s recipe is a fall time favorite—spaghetti squash!
Spaghetti squash looks like it’s difficult to prepare but in reality it is so
easy! Your friends and family will be so impressed when you serve them this
delicious meal.

So spaghetti squash, what’s so special about it? It contains
a wide variety of vitamins including vitamins C, A and K. It is low in calories
and low in carbs, so it makes an excellent supplementation to carby high
calorie pasta. The cool thing about it is once it has been cooked you can take
a fork to it and it will pull away in spaghetti like pieces.

For my recipe today I am putting a healthy twist in spaghetti and meatballs that is not only filling, but nutritious!

Preheat oven to 350
degrees.

First prepare the
spaghetti squash by cutting it in half. You may have to put it in the
microwave for 1-2 minutes to soften it up a bit.

Once the squash is cut in
half, spoon out all the seeds in the middle cavity.

Place open side up on a
baking sheet and put in the oven for 45 minutes to an hour, or until
squash is soft.

While the squash is
cooking you can start preparing the meatballs.

Put the ground turkey into
a medium bowl.

Add in the egg, bread crumbs,
basil, parsley, oregano, garlic, salt and pepper. Mix all together. I do
mix by hand but if you don’t want to do that you could always use a large
spoon.

If the meat seems to be
too sticky you can add in more breadcrumbs.

Next, form the meat into 1/2
size meatballs.

Put 1 Tbs. olive oil into
a medium heated skillet.

Add the meatballs into the
pan and let cook until completely brown on the outside.

Once browned, remove
meatballs from skillet and put on a baking sheet.

Place in oven (spaghetti
squash should still be cooking as well) at 350 degrees and leave in for
20-30 minutes.

When there is about 10
minutes left of cooking time for the squash and meatballs, you can start
to cook the vegetables.

Steam the frozen broccoli
and frozen carrots in a steamer for 10 minutes or until tender.

When spaghetti squash is
cooked, take out and pull it apart with a fork. Put it into a bowl.

Mix in olive oil, garlic
and parmesan cheese.

Serve the spaghetti
squash, meatballs and vegetables up on a plate and enjoy!

What type of recipe should I do next? Comment below what you think! :)

Spaghetti
Squash, Turkey Meatballs and Steamed Vegetables

Ingredients:

1 medium Spaghetti
squash

2 cloves Garlic

2 Tbsp Olive
oil

¼ cup Parmesean
cheese

½ lb Ground
turkey

1 Egg

½ cup Bread crumbs

1 tsp Basil

1tsp Parsley

1 tsp Oregano

1 tsp Garlic

1 tsp Salt

1 tsp Pepper

1 Tbs olive
oil

¼ cup Carrots

¼ cup Broccoli

Directions:

Preheat oven to 350 degrees.

First prepare the spaghetti squash by cutting it in half.
You may have to put it in the microwave for 1-2 minutes to soften it up a
bit.

Once the squash is cut in half, spoon out all the seeds in
the middle cavity.

Place open side up on a baking sheet and put in the oven
for 45 minutes to an hour, or until squash is soft.

While the squash is cooking you can start preparing the
meatballs.

Put the ground turkey into a medium bowl.

Add in the egg, bread crumbs, basil, parsley, oregano,
garlic, salt and pepper. Mix all together. I do mix by hand but if you don’t
want to do that you could always use a large spoon.

If the meat seems to be too sticky you can add in more
breadcrumbs.

Next, form the meat into 1/2 size meatballs.

Put 1 Tbs. olive oil into a medium heated skillet.

Add the meatballs into the pan and let cook until completely
brown on the outside.

Once browned, remove meatballs from skillet and put on a
baking sheet.

Place in oven (spaghetti squash should still be cooking as
well) at 350 degrees and leave in for 20-30 minutes.

When there is about 10 minutes left of cooking time for the
squash and meatballs, you can start to cook the vegetables.

Steam the frozen broccoli and frozen carrots in a steamer
for 10 minutes or until tender.

When spaghetti squash is cooked, take out and pull it
apart with a fork. Put it into a bowl.

Mix in olive oil, garlic and parmesan cheese.

Serve the spaghetti squash, meatballs and vegetables up on
a plate and enjoy!

Saturday, October 17, 2015

Today’s
recipe is all about convenience! A stirfry is a great idea when you have a mishmash
of vegetables that might either be going bad soon or left over from another
meal. The ingredients I used are the ones that I had in my fridge, so feel free
to add in or leave out anything. Be creative with this, remember cooking is
supposed to be fun!

Now on
to the nutritional value per serving:

-Brown rice – 107 cal

-Onion – 16 cal

-Green bell pepper – 7 cal

-Tomato – 6 cal

-Steak strips – 116 cal

-Broccoli – 14 cal

-Carrots-14 cal

-Olive oil-39 cal

-Sweet and Sour stirfry sauce – 80 cal

-Seasoning (salt, pepper, basil, parsley flakes,
garlic) – 17 cal

Total Calories: 416 cal per
serving

Now on
to the recipe:

1.
First begin cooking rice according to package instructions. For some products
rice may cook for up to 40 minutes, for others it may be less. For my rice I cooked
it on low heat for 35-40 minutes.

2.
Chop up onion, green bell pepper and tomatoes.

3. Add
in frozen vegetables to cook first. If you are not using frozen vegetables you
can skip this step.

4. Once
vegetables are partially thawed, drain any excess water from the skillet.

5. Add
1 Tbsp of olive oil into the skillet.

6. Add
the chopped onion, green bell peppers and tomatoes and cook on medium heat for
about 15 minutes.

7.
Meanwhile, cook the steak strips (or whatever type of meat) over medium heat in
a separate skillet for about 10 minutes or until you can’t see any more red!

8. Once
the steak is fully cooked drain any grease into the sink.

9. Add
the steak to the skillet of vegetables.

10. Let
cook together on medium heat for about 5 minutes.

11. Don’t
forget to check on your rice!

12.
Finally add 1/2 cup of the Sweet and Sour stirfry sauce (or any sauce of your
choice) to the skillet.

13. Let
cook for another 5 minutes.

14. Once
sauce if fully heated take off medium heat.

15.
Serve by putting a spoonful of rice onto the plate and then smother the rice
with the vegetable and steak stirfry!

Leave a comment below and let meknow how this recipe turned out for you! Pros and cons graciously accepted :)

Steak
Stirfry

Serving
Size: 4

Prep
time: 10 minutes

Cook
time: 20-40 minutes

Total
Time: 45 minutes

Ingredients:

-1 cup Brown rice

-½ Onion

-1 Green Bell Pepper

-1 cup Steak Strips

-1 medium tomat

-1 cup broccoli (frozen or fresh)

-1/2 cup carrots (frozen or fresh)

-1 Tbsp Olive oil

-1/2 cup Sweet and Sour stirfry sauce

-Basil

-Parsley Flakes

-Garlic

-Salt

-Pepper

Directions:

1. First begin cooking rice according to package instructions. For some products rice may cook for up to 40 minutes, for others it may be less. For my rice I cooked it on low heat for 35-40 minutes.

2. Chop up onion, green bell pepper and tomatoes.

3. Add in frozen vegetables to cook first. If you are not using frozen vegetables you can skip this step.

4. Once vegetables are partially thawed, drain any excess water from the skillet.

5. Add 1 Tbsp of olive oil into the skillet.

6. Add the chopped onion, green bell peppers and tomatoes and cook on medium heat for about 15 minutes.

7. Meanwhile, cook the steak strips (or whatever type of meat) over medium heat in a separate skillet for about 10 minutes or until you can’t see any more red!

8. Once the steak is fully cooked drain any grease into the sink.

9. Add the steak to the skillet of vegetables.

10. Let cook together on medium heat for about 5 minutes.

11. Don’t forget to check on your rice!

12. Finally add 1/2 cup of the Sweet and Sour stirfry sauce (or any sauce of your choice) to the skillet.

13. Let cook for another 5 minutes.

14. Once sauce if fully heated take off medium heat.

15. Serve by putting a spoonful of rice onto the plate and then smother the rice with the vegetable and steak stirfry!

Wednesday, October 7, 2015

Hello! Today the recipe I have for you is a crockpot recipe!
I love to use my crockpot when I have a super busy day and wont have the time
to make dinner when I get back. There’s nothing better than coming back and
have a meal hot and ready waiting for me!

Chicken is a great source of lean, low fat protein. It is packed with nearly 43 grams of protein. It is said to lighten up your mood because it has high levels of tryptophan in it. Tryptophan is an amino acid that helps to increase the serotonin levels in your brain. So if you’re ever feeling a little down, this meal is the perfect one for you!

Saturday, September 26, 2015

This is a brand new recipe I tried and I must say
it turned out pretty good! I found it from Primavera Kitchen. There are some awesome recipe's on this site so you should definetly check it out!

This recipe is a gluten free recipe that incorporates ground
turkey, sweet potatoes, yellow bell peppers and onions. The colors within this dish are so warm and welcoming, making it a perfect dish to make during the fall season.

Here is the nutritional value of this dish based on
1 serving (however the recipe is based on 4):

1 oz Ground Turkey: 65 calories

1/2 cup Sweet Potato (with skin): 113 calories

1 cup Yellow Bell Pepper: 40 calories

1/2 cup Onion: 46 calories

Seasoning(salt/pepper/garlic): 8 calories

1/2 Tbs. Olive Oil: 60 calories

1 oz Mozzarella Cheese: 86 calories

Total Calories: 418 calories

Fun Fact about this meal:

Empty calories: 55 cal (21% of recommended daily limit)

Empty calories are calories that come from foods that have no nutritional value. This meal has an extremely low empty calorie level because it is made up mostly of nutrient packed vegetables. You want to try and avoid any meals that are high in empty calories because they have no nutritional value to you whatsoever. Your best options for finding a nutrient rich meal will usually be filled with at least half fruits and vegetables.

Now to the recipe!(You can see the full recipe at the end of this post)

Preheat the oven 400 F.

First, dice sweet potato, onion and yellow bell
peppers. Set aside.

Add 1 tsp. of olive oil into a skillet. In my
recipe I used a large pot because I do not have a big enough skillet. Either
works!

Add the uncooked ground turkey and garlic into the
pan. Cook the turkey for about 10 minutes or until you do not see any more red
meat.

Continue to keep heat on medium throughout.

Next add in the diced yellow peppers and onion.
Cook until the onion is camelized (starts to turn brown).

Finally add in the diced sweet potatoes and cover.
Stir occasionally. Let cook until the sweet potatoes are tender.

Add salt and pepper to taste and let cook on medium heat.

Once sweet potatoes are tender, transfer food to a
baking dish. If you are using a skillet that can go in the oven as well, then
there is no need to transfer.

Spread evenly and sprinkle mozzarella cheese over
the top.

Put in the oven for just enough time for the cheese
to melt.

Once the cheese is melted, take out dish.
I paired it with green beans, but you can either eat it just as is or incorporate one of your favorite vegetables on the side. Enjoy!

Ground Turkey and Sweet Potato Skillet

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Serves: 4

Ingredients:

2 Tbsp Olive Oil

1Lb extra lean ground turkey

1 clove garlic, minced

1/2 medium onion, diced

1 whole yellow bell pepper, diced

1 medium sweet potato, diced

Salt and Pepper

½ cup shredded mozzarella cheese

Preparations:

Preheat the oven 400 F

First, dice sweet potato, onion and yellow bell
peppers. Set aside.

Add 1 tsp. of olive oil into a skillet. In my
recipe I used a large pot because I do not have a big enough skillet. Either
works!

Add the uncooked ground turkey and garlic into the
pan. Cook the turkey for about 10 minutes or until you do not see any more red
meat.

Continue to keep heat on medium throughout.

Next add in the diced yellow peppers and onion.
Cook until the onion is camelized (starts to tur brown).

Finally add in the diced sweet potatoes and cover.
Stir occasionally. Let cook until the sweet potatoes are tender.

Add salt and pepper to taste and let cook on medium heat.

Once sweet potatoes are tender, transfer food to a
baking dish. If you are using a skillet that can go in the oven as well, then
there is no need to transfer.